Name: Chicken Karaage
Yield: 3 servings
Cuisine: Japanese
Ingredients: 450 grams Boneless skin Chicken; 1 tablespoon Ginger; 1 clove Garlic; 2 tablespoons Soy sauce; 1 tablespoon Sake; 2 teaspoon Granulated sugar; 1/3 cup Potato starch; 1/3 cup Vegetable oil; 1/3 cup Lemon

Chicken

3 servings

546 cal/serving

Instructions

Step 1

Whisk ginger, garlic, soy sauce, sake, and granulated sugar in a bowl

GingerGarlicSoy sauceSakeGranulated sugar

Step 2

Add chicken to the marinade, stir to coat, cover, and refrigerate at least 1 hour

Chicken

Step 3

Heat vegetable oil in a heavy-bottomed pot to 360°F

Vegetable oil

Step 4

Line a wire rack with paper towels and prepare tongs

Step 5

Place potato starch in a bowl

Potato starch

Step 6

Toss handfuls of marinated chicken in the potato starch to coat evenly

ChickenPotato starch

Step 7

Fry coated chicken in batches in the hot oil until the exterior is medium brown and the chicken is cooked through, then transfer to the paper towel–lined rack

Vegetable oil

Step 8

Optionally fry the chicken a second time in hot oil after it cools for extra crispness

Vegetable oil

Step 9

Serve the fried chicken with lemon wedges

Lemon